( C080 )
Currently Unavailable

This semi-soft cheese is washed in brine every 3 days to ensure no rind or mould can form. A creamy cheese which is a good alternative to Raclette


The recipe for this cheese was developed by William Oglethorpe, a fact reflected in the cheeses name. During making the curd is washed and as the cheese matures it's rind is brine washed. Matured for four months, it has a sticky orange rind and a smooth yellow paste with a rich full fruity flavour. Made from Jersey cows milk.

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